ingredients:

     1 kilogram minced meat (beef neck, without departing fat. If you have meat too weak, it will add some beef tallow or lack thereof even sheep as 100 to 150 grams each weighing kilogram of meat)
     8 grams of finely crushed fresh pepper
     12 grams of dried thyme as finely crushed fresh
     4 grams of finely crushed allspice
     2 grams of finely crushed coriander
     2 grams of finely crushed cumin
     1 gram of anis stellate (star anise) finely crushed
     8 grams of sodium bicarbonate
     1 teaspoon lemon juice
     1 tablespoon oil
     1 clove garlic flavor good and not the swift
     500 ml of juice of bones

Preparation:

    Boil the broth from the bones of a cow bone, minus the well, 500 grams of bones at every kilogram of meat.
    Knead the meat in a dish as one hour, adding baking soda to top that off with lemon juice. Half of the bone broth and other spices, garlic out, was added slowly and little by little uniform.
    The mixture gives cover and glacier one day and one night after they remove, leave a few hours to longer bothering revived and once the price of half an hour with the remaining bone broth revived.
    Make a garlic sauce with warm water from a head for each kilogram of meat, which pulled leave half an hour. Squeeze the garlic sauce of garlic in a cheesecloth, add garlic juice and longer knead the mixture once a quarter clock rate. It gives back to the glacier overnight.
    Price for three hours before being fried and served mititei, remove the mixture from the glacier, to heat and liquefy; three hours or was revived when the mixture is formed by a thumb mititei as long as two fingers thick, brush with oil on all sides and ends and let stand one hour left to dry.
    Fry on hot embers of wood or coal, anointing themselves occasionally with sauce, so as to catch a ruddy crust around. Our Gratargii back every wee only three times before it is fried. Fried mititei will drop a bit, hence their name, or the small. Do not allow to penetrate, not dry juice containing flavor spices. If the fire is too small fry, mititei fall too hard, dry, LAPADAT all the juice flavor and become dry.
    Serve with fresh bread rolls or slices of loaf with spicy mustard or Dijon Mutard and flavored with salt preference and ciuşcă (chilli). Just so you get only sausages and relish what they say to us just as they are. I know many of the so-called gastronomes by eateries and pubs especially through slums, where the spirit of ignorance or false economy multiplied dough sausages with other varieties of pork, horse or sheep. Besides that decrease less than those of the fried beef, not far from the taste and flavor of tiny true. A big mistake is to avarice and spices, especially Usturoiu and piperu. Especially garlic is the dominant flavor so typical of tiny.

Preparation time: 2 hours (plus many more cool)

Cooking time: 40 minutes

 

- olive oil

 

-cheese parmesan

-rocket

 Arrange the slices of bresaola on a platter and garnish with rocket and parmesan cheese slices , finely chopped , finally season with olive oil  ,

Ingredients for meat stuffed with sour cabbage

- 400 grams of minced pork

- 300 grams of minced beef

- 2 onions

- 2 handfuls of rice

- 3 tablespoons tomato broth

- 1 bunch dill

- 1.5 kg sauerkraut- ground pepper

- 6-7 peppercorns

- 2 bay leaves

- Dried thyme-200 Grams of smoked bacon ( or any kind of smoked meat )

 Clean the onions and chop them finely, then put in a little oil to cook at low heat in a covered pot until it becomes glassy. Add rice held prior few minutes in cold water and 1 tablespoon broth. (Rice put about 2/3 cup). Allow to simmer 2 minutes, stirring constantly. Add a spoonful of broth and let heat 2 minutes. In a bowl or large bowl put the meat with onion and rice broth tempered earlier, 1/4 teaspoon ground pepper, 1/2 teaspoon dried thyme, finely chopped dill. Mix well. If cabbage is salted, not put salt and if it is too salty, leave it in hot water at least an hour before being used.Once you have prepared the meat, peel the leaves of cabbage spine, cut ribs thicker, place the sheet of cabbage palms, take the meat with a spoon and run sheet cabbage around meat, taking care to cover the cabbage heads sărmăluţei, not to flesh out. Cabbage thus prepared are put in a saucepan large enough, side by side in the circular shape. On the bottom of the pan put a tablespoon of oil previously 2-3 whole cabbage leaves and a 1 cm layer of finely chopped cabbage. After you finish a layer made of cabbage, put a spoonful of broth over them diluted in a cup of water and a few pieces of smoked meat. Among shred cabbage and 2 bay leaves dry. Then continue with another layer of cabbage, and cabbage Smoked and again until you're done. Above the last layer of cabbage place a 1 cm layer of cabbage chopped and scattered yet a spoonful of broth. Fill with water until it exceeds a few cm stuffed cabbage. Cover the saucepan and boil over medium heat about 40 minutes.Check occasionally to not fall too much water and supplemented as needed. After that gives heat to low and let themselves be ready until at least another hour. Basically you need to remove a Cabbage rolls on a plate and a taste sprouts should be thoroughly cooked . If you want , you can cook them in the oven , but it will take some time , at least 2-3 hours. But will be tastier . 

1) For the broth:

- 3 liters of water

- 1 kilo of beef and bone

- 1 onion

- 1 carrot

- salt - half of tablespoon 

- 10 black peppers

 

2) For the borshch:

- 2 bay leaves

- 1 glass of beans (soaked in water for 2-3 hours)

- 1 onion

- 1 carrot

- 1 beet

- 1 tablespoon of tomato paste

- 2 tomatoes

- 50 grams of vegetable oil

- 4 potatoes

- 1 cabbage

- sugar – half of tablespoon

- 1 tablespoon of salt

- 3 cloves of garlic

- a bunch of parsley

Pour water into the saucepan. Add beef, carrots, onion and black peppers. Wait until the water starts boiling and then leave the broth to simmer. While our broth is simmering, let’s prepare vegetables.

First, peel potatoes, carrot, onion and beet. Wash the vegetables. Cut potatoes into small cubes, grate carrot, grate beet and chop onion. Then shred cabbage into thin pieces. 

 

In 45 minutes take carrots and onion out of the saucepan. Add bay leaves, salt and beans into the boiling broth, let them simmer for 20 minutes. Heat the frying pan, pour oil, then add grated beet and let it stew for 2 minutes, then add tomato paste and leave it for about 1 minute. After that, add this “beet mixture” into the saucepan. 

 

Now it’s high time to add potatoes to the broth and to prepare tomatoes. Boil some water in a small saucepan, then put tomatoes into the boiling and leave them for a while. Then take tomatoes out and put them into the cold water. Cut vegetables on the top, now we can easily peel them. Cut tomatoes into small pieces.

 

And now heat the frying pan, add some oil. When the oil is heated, add chopped onion and fry it to the golden color, then add grated carrot and tomatoes. Stew the vegetables for 1 minute.

 

Put cabbage into the saucepan, add stewed vegetables and sugar. Now press the garlic and add it into the borshch. Chop parsley and throw it into the saucepan, stir well. Our dish will be ready in 2 minutes.

 

ENJOY YOUR MEAL!!!!!

How To Make
 Quinces well washed and peeled after cleaning,divided in half seeds removed.Quince, the center of each is poured into a cup of sugar and placed in water to cover.Cook on low heat for an hour or so.After cooling,the mixture is served with quinces on the source.

1 liter of milk

8-12 tablespoons of baby meal

¼ tablespoon of salt

1 tablespoon of butter

Food preparation:

1. First mix the baby meal with milk and salt and let it rest at least an hour in the fridge. Then mix again in a saucepan and slowly bring to a boil. Under constant and careful mixing boil gently for five minutes.

2. Remove, stir in butter and divide it into plates. Sprinkle with sugar and cocoa.

Yum!!